2 lb lean boneless pork sirloin roast (aka pork ce
kosher salt and fresh cracked pepper
Non-stick oil spray (I used Smart Balance spray)
1 cup low-sodium fat-free chicken broth
1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
1/3 cup balsamic vinegar
3 tbsp agave (or sugar)
1 tsp hot sesame oil (aji oil) (or use sesame oil and pinch red pepper flakes)
1/2 tsp Chinese five spice (I used McCormick)
3 cloves crushed garlic
1 tbsp fresh grated ginger root
8 oz sliced mushrooms (I used baby bella)
For topping-1/4 cup chopped scallions
1/4 cup chopped cilantro
Instructions
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.
Originally Submitted
6/19/2012
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